Roasted Cauliflower with Tomato, Garlic and Basil

6 servings

Ingredients

• 1 medium head cauliflower (5 - 6" diameter, about 18 - 24 ounces) trimmed of leaves, lower stem removed (do not break up the head into flowerets!)
• 1 tablespoon plus 1/2 teaspoon salt, divided
• 4 medium tomatoes, with juice, diced (or about 2 cups canned tomatoes with juice)
• 1 medium onion, peeled and chopped
• 4 cloves garlic, peeled and chopped
• 1 tablespoon butter
• 1/4 cup (packed)  fresh basil leaves, washed, dried and chopped
• 1/2 cup frozen peas (optional)
• 1 green onion, cut in shreds (optional)
• Freshly ground black pepper, to taste.

Method

1. Preheat the oven to 375º. 

2. Choose a pot capable of holding the whole cauliflower head submerged in water. Fill with water, leaving room for the cauliflower. Add 1 tablespoon of the salt. Bring to a boil over high heat. 

3. Add the cauliflower head to the pot and blanch for 4 minutes. Remove to a side plate. 

4. Place the tomatoes, onion, garlic and remaining half-teaspoon salt in a food processor and process until you have a paste. 

5. In a sauté pan, melt the butter over medium-high heat and add the tomato mixture. Stir and sauté until the tomato mixture and the butter separate, about 5-6 minutes. 

6. If using, add the peas. Remove from heat. 

7. Add the basil to the tomato mixture and stir to combine. 

8. Place the cauliflower in a roomy ovenproof dish and pour the tomato/basil mixture over it. 

9. Bake uncovered in the preheated oven about 30 - 35 minutes. 

Serve in the cooking vessel or on a flat plate. If desired, garnish with the green onion. Season to taste with freshly ground black pepper. 

Nutritional Estimate 6 Servings. Per serving: 63 Calories; 10 g Total Carbs; 3 g Dietary Fiber; 4 g Sugars; 2 g Fat; 5 mg Cholesterol; 546 mg Sodium; 3 g Protein. Weight Watchers: 1 points.